Homemade Crispy Chicken Nuggets

Gather all ingredients and equipment: a shallow dish, a mixing bowl, a large skillet or deep fryer, a slotted spoon, and paper towels.

Pat the chicken pieces dry with paper towels to ensure the coating adheres well.

In a shallow dish, whisk together the beaten egg and milk until fully combined; set aside.

In a separate bowl, whisk the flour, cornstarch, salt, black pepper, and paprika until the mixture is uniform and free of lumps.

Place the oil in the skillet or fryer and heat over medium‑high heat, aiming for a temperature of 350°F (350°F). Use a thermometer to check; if unavailable, test with a small breadcrumb—it should sizzle and turn golden in about 30 seconds.

Working in small batches, dip each chicken piece into the egg‑milk mixture, allowing excess to drip off, then immediately coat it in the seasoned flour mixture, pressing gently to adhere.

Carefully lower the coated chicken pieces into the hot oil using a slotted spoon or tongs; do not overcrowd the pan.

Fry the nuggets for 4–5 minutes, turning once, until they are golden brown and the internal temperature reaches 167°F (165°F).

Remove the cooked nuggets with the slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

Repeat the coating and frying process with the remaining chicken pieces, maintaining the oil temperature between 175–350°F (345–350°F).

Once all nuggets are cooked, let them rest for 2 minutes to finish crisping.

Serve the hot, crispy chicken nuggets immediately with your favorite dipping sauces.